Video and recipe by Bani Taghaboni
Morjoo Khoresht is a traditional, slow-cooked Persian lentil stew originating from the Taleghan region in the Alborz mountains. It features a comforting mix of tender lamb, earthy lentils, and potatoes, balanced with a subtle, sweet tartness from dried prunes or sour plums.
Ingredients:
- 400 g lamb stew meat
- 2 onions
- 1 large potato
- 10 dried sour plums
- 1 cup lentils
- 1 tbsp tomato paste
- 2-3 tbsp verjuice
- salt, pepper, turmeric
Preparation:
- Sear the Meat: Brown the lamb chunks with onions and turmeric.
- Simmer: Add water or broth and let the meat slow-cook until spoon-tender.
- Add the Rest: Introduce the lentils, potatoes, and prunes to the pot.
- Thicken: Allow the stew to simmer on low heat until the lentils thicken the sauce and the fruit flavors meld beautifully.
